Crockpot Hamburger Potato Casserole

I learned this Crockpot Hamburger Potato Casserole from a friend who loved everything slow-cooker—easy prep, big comfort. It’s a layered, cozy casserole of seasoned ground beef, whisper-thin potato slices, a creamy mushroom sauce and melty cheddar. Families reach for it on busy weeknights, chilly weekends, or when they want a single-dish meal that stretches a little further. I often double the recipe and freeze one for later, and if you want a different make-ahead casserole, try the handy cottage cheese breakfast casserole for another simple option.

What makes this recipe special

• It’s essentially a hands-off layered bake you start in the morning and forget about until dinner.
• Budget-friendly: ground beef and potatoes go a long way.
• Kid-approved: creamy, cheesy, and familiar flavors.
• Flexible: swap the soup or cheese and adjust to what’s in your pantry.

“A one-pot (well, one-crock) meal that tastes like you tended it all afternoon.” — a quick note from my weeknight rotation

Step-by-step overview

Before you grab ingredients, here’s how the recipe comes together so you know what to expect: brown ground beef with onion, thinly slice potatoes, layer potatoes and beef in the crockpot with a little cheese, whisk a quick cream-of-mushroom sauce and pour it over everything, then slow-cook on low until the potatoes are tender. Finish by adding the remaining cheddar to melt. Total hands-on time is about 20–30 minutes; cook time is 6–8 hours on LOW.

What you’ll need

• 1 lb ground beef (lean or regular)
• 4–5 medium russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch thick) — russets give a fluffier texture; Yukon Gold holds shape a bit more
• 1 medium onion, chopped
• 2 cups shredded cheddar cheese (sharp or mild), divided
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley or chopped chives, for garnish

Substitutions and notes: use cream of chicken or celery soup if you prefer. For lower sodium, choose low-sodium soup and add salt sparingly. Swap ground turkey or plant-based crumbles for a lighter or vegetarian-friendly version (add extra mushrooms or a canned bean for texture).

Step-by-step instructions

1. Heat a skillet over medium. Add the ground beef and chopped onion. Cook, breaking the beef up, until there’s no pink and the onion is softened, about 5–7 minutes. Drain any excess fat.
2. Wash and thinly slice the potatoes to about 1/8 inch thickness. A mandoline speeds this up and keeps slices even.
3. In the crockpot, arrange a single layer of half the potato slices. Season lightly with salt and pepper.
4. Spoon half the cooked beef and onion mixture evenly over that potato layer. Sprinkle with one-third of the shredded cheddar.
5. Repeat with another single layer of the remaining potatoes, then the rest of the beef, and another portion of cheese.
6. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, and a pinch more salt and pepper until smooth. Pour this sauce evenly over the layered ingredients in the crockpot.
7. Cover and cook on LOW for 6 to 8 hours, until the potatoes are fork-tender. Check near the 6-hour mark; slow cookers vary.
8. About 15 minutes before serving, sprinkle the remaining cheddar on top, replace the lid, and let the cheese melt.
9. Garnish with chopped parsley or chives before serving.

What to serve it with

• A crisp green salad with a sharp vinaigrette cuts the richness nicely.
• Steamed green beans or roasted Brussels sprouts add color and texture.
• For a heartier plate, spoon a little sour cream or plain Greek yogurt on the side to add brightness.
• Leftovers work well reheated and served with a fried egg on top for breakfast-style comfort.

Storage and reheating tips

• Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
• To reheat: microwave individual portions until hot, or warm a 9×9-inch portion in a 350°F oven, covered, until heated through (about 20–30 minutes). Remove foil for the last 5 minutes to refresh the cheese.
• To freeze: cool completely, then transfer to a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
• Food safety note: always reheat to 165°F (74°C) before serving.

Helpful cooking tips

• Slice potatoes uniformly — uneven thickness leads to some pieces overcooking while others stay firm. A mandoline or sharp knife helps.
• Drain the beef well to avoid a greasy casserole. If your beef is very lean and the mixture seems dry, add a splash more milk to the soup mix.
• Don’t lift the lid often; the slow cooker seals in heat and moisture.
• For a golden top, transfer the finished casserole to a baking dish and broil for 2–3 minutes, watching closely.
• If you like to prep ahead, assemble in the crockpot insert, cover tightly, and refrigerate up to 24 hours before cooking — great for busy mornings. For more make-ahead casserole ideas, see this cottage cheese breakfast casserole that’s also freezer-friendly.

Creative twists

• Taco-style: swap the mushroom soup for a can of diced tomatoes with green chiles, use taco seasoning in the beef, and top with salsa and cilantro.
• Veg-forward: add sliced mushrooms and bell peppers to the beef, or use lentils and extra mushrooms for a vegetarian base.
• Cheesy upgrade: mix in a handful of grated Parmesan to the cheddar for a sharper finish.
• Potato swap: use thinly sliced sweet potatoes for a slightly sweet, nutrient-rich alternative (may shorten cook time slightly).

Common questions

Q: How long is the prep and total cook time?
A: Prep is about 20–30 minutes (browning the beef and slicing potatoes). Cook time is 6–8 hours on LOW or 3–4 hours on HIGH, depending on your slow cooker and potato thickness.

Q: Can I use frozen potatoes?
A: I don’t recommend raw frozen potato slices—they release extra moisture and can become grainy. If you buy pre-cooked frozen potatoes, adjust cook time and layer carefully; you’ll likely need less time than the recipe indicates.

Q: Can I make this in the oven instead of a crockpot?
A: Yes. Preheat the oven to 350°F. Assemble in a greased casserole dish, cover tightly with foil, and bake for about 1 to 1¼ hours, until potatoes are tender. Uncover, add remaining cheese, and bake another 10 minutes.

Q: Is it safe to leave in the slow cooker all day?
A: Yes, as long as your slow cooker is functioning properly and set on LOW (most models keep food at a safe temperature). Don’t leave it unattended for longer than the recommended time for your model.

Q: Can I make this gluten-free?
A: Yes—ensure the cream of mushroom soup is labeled gluten-free or use a homemade gluten-free white sauce.

Q: How do I prevent the top from getting watery?
A: Drain the cooked beef well and avoid adding extra milk beyond the recipe. Thin potato slices absorb liquid better, and proper layering helps distribute moisture evenly.

Conclusion

This Crockpot Hamburger Potato Casserole is comfort food made simple—minimal prep, flexible ingredients, and big payoff at dinner. For the original inspiration and another take on this slow-cooker classic, see the Crockpot Hamburger Potato Casserole Recipe – Eating on a Dime.

Crockpot Hamburger Potato Casserole

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• Author: amir_hassan
• Total Time: 510 minutes
• Yield: 6 servings
• Diet: Beef

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Description

A hands-off, layered casserole of seasoned ground beef, thinly sliced potatoes, creamy mushroom sauce, and melty cheddar, perfect for busy weeknights.

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Ingredients

• 1 lb ground beef (lean or regular)
• 4–5 medium russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 medium onion, chopped
• 2 cups shredded cheddar cheese (sharp or mild), divided
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley or chopped chives, for garnish

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Instructions

1. Heat a skillet over medium. Add the ground beef and chopped onion. Cook until there’s no pink and the onion is softened, about 5–7 minutes. Drain any excess fat.
2. Wash and thinly slice the potatoes to about 1/8 inch thickness.
3. In the crockpot, arrange half the potato slices. Season lightly with salt and pepper.
4. Spoon half the cooked beef and onion mixture over that potato layer. Sprinkle with one-third of the shredded cheddar.
5. Repeat with another layer of remaining potatoes, then the rest of the beef, and another portion of cheese.
6. Whisk together cream of mushroom soup, milk, garlic powder, and a pinch more salt and pepper until smooth. Pour this sauce over the layered ingredients in the crockpot.
7. Cover and cook on LOW for 6 to 8 hours until the potatoes are fork-tender.
8. About 15 minutes before serving, sprinkle the remaining cheddar on top, cover, and let melt.
9. Garnish with chopped parsley or chives before serving.

Notes

Use low-sodium soup for a healthier option. Can substitute ground turkey or plant-based crumbles for a lighter dish.

• Prep Time: 30 minutes
• Cook Time: 480 minutes
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American